Quick Chili Cheesy Mac

Quick Chili Cheesy Mac

 Today is another, oh my gosh, I can barely think clearly because my daughter is getting married in a few weeks kinda day. A day when focusing is out the door, I feel like popcorn while popping from task to task and voila...now it's lunch time and I'm starving like a vegan at a non-vegan dinner party!

Holy Moly!

 So I gander to the refrigerator to look at my options. In the freezer I have one box of "Amy's Vegan Macaroni and dairy free cheese" and a vegan hamburger patty.  In the pantry I found a can of red kidney beans. What does that spell kids? Spells Lunch to me! Like a nice Chili Cheesy Mac if I say so myself. So I had to get on the ball since I needed something in my belly quick. And thus, this delicacy was created and a true quick and easy delicacy it is!

1 8oz frozen Amy's Rice Macaroni with dairyfree cheese
1 vegan burger patty
3/4 cup canned kidney beans
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp seasoning salt

Microwave Macaroni and cheese for 2 1/2 minutes. Warm burger in fry pan on stove on medium heat. Chop into small pieces. Add kidney beans, warmed macaroni and cheese, and spices and stir for about 1 minute on high heat. Serve...Eat...Love...Nourish and Enjoy!

Follow me on facebook and Instagram for more up-to-date information, behind the scenes, contests and photos galore! 

Garden Veggie Casserole

 

I have a garden.  Scratch that...my husband has a garden and he's quite proud of it.  Even though we only have a few veggies in it, he is always bringing his bounty in and leaving it on the counter for me. Today I woke up to a beautiful yellow squash and tomatoes.  As I pondered what I'd do with these delicacies, I felt the nice fall-like wind outside would require a casserole. I love fall and casseroles say "Fall" in love to me.  So I decided that a Garden Veggie Casserole would be in order since I had a zucchini from my friend Kelly's garden and a new batch of Italian bread crumbs that I had just made.  

I tell you what...I was in heaven.  I made a large quantity that would serve about 4-5 people however between my daughter Kailey and I, we devoured it. And I don't regret it one bit!  Make this...you'll love it.  And feel free to toss whatever veggies you have in the mix too.

 Garden Veggie Casserole

 

Garden Veggie Casserole Recipe
1 Tomato diced
1 lg yellow squash diced
1 Zucchini diced
1 Tbs onion powder
1 Tbs salt Seasoning
1/2 tsp thyme
1/2 tsp fresh garlic
5 Tbs Italian seasoned bread crumbs (2 Tbs for recipe and 3 Tbs for topping)
1 Tbs Milk, I used unsweetened coconut
1 Tbs Vegan butter

Preheat oven to 350 degrees. On stove, boil yellow squash and zucchini until almost tender, about 8 minutes. Drain. With a masher or fork, mash mixture but leaving it slightly chunky. To hot mixture, add diced tomatoes, onion powder, salt, thyme, garlic, butter and 2 Tbs bread crumbs and mix until butter is melted. Add milk and stir.  Spray a small casserole dish with cooking spray and pour mixture in.  Sprinkle with remaining bread crumbs. Bake 350 degrees for 30 minutes. Cool for about 10 minutes then serve. Eat. Love. Nourish!

Vegan Breakfast Sandwich

 

Stop what you doing right now. Gaze into this picture. You're getting hungrier and hungrier!  Salivate and then get the goods to make this today!  Trust me, you'll want this for breakfast, lunch and dinner.  I'm not one for bragging but I'm in Love with this Vegan Breakfast Sandwich that I made with a yummy Vegan Horseradish Hollandaise Sauce.   I ate one.  Then another half.  And now...

I crave them all the time.

Sometimes I really luck out with a recipe and by far, this is one of my most favorites eva!


Vegan Breakfast Sandwich recipe~

Brioche Buns, Biscuits, English muffins or even pancakes will work
Gardein Breakfast Patties
Firm Tofu, sliced into 3/4- 1 inch squares
Vegan butter, softened
Salt and Pepper
*Horseradish Hollandaise Sauce (*Recipe below)
Optional: a vegan cheese slice

Heat a fry pan over the stove on medium heat. Butter each inside of the Brioche or your favorite bread and grill in fry pan a few minutes until the bread is nice and toasted brown. Set aside. Add Gardein Breakfast Patties and Grill a few minutes on each side until hot. Set Aside.  Spray one side of tofu with a cooking spray, sprinkle with salt and pepper and fry salted and peppered side down about two minutes until it has a nice browning to it. Spray the top, sprinkle with more salt and pepper and carefully flip to grill the other side.
Assemble the sandwich with one patty, one piece of tofu and about two tablespoons Horseradish Hollandaise sauce....
Drool...then eat...then about now Nirvana will take over your body!  It's truly life changing.  And for those meat eaters in your life, they would never miss an Egg McMuffin after having one of these!

Horseradish Hollandaise Sauce~

1 Tbs vegan horseradish sauce or horseradish Mayo

1 Tbs nutritional yeast

2 Tbs lemon juice

1 pinch salt

3 Tbs rice milk

2 Tbs soft tofu

2 Tbs melted vegan butter or margarine

Combine all ingredients, except butter, in a high powered blender until creamy and smooth.  Add melted butter and blend again. Pour into sauce pan and cook over high heat, stirring frequently until it starts to thicken a bit.  Use it to compliment Vegan Breakfast Sandwiches, Vegetables and Toast. 

Vegan Breakfast Sandwich....Mouthwatering!

Follow me on facebook, instagram and pinterest for new and exciting recipes.  You won't want to miss any of them. 

Thanks for following and see ya'll soon!